Chicken Tetrazzini

Yield: 6 servings (1 cup each )

Ingredients

3 cups ( 8 oz.) Ronzoni Rotini, uncooked

2 cups cooked chicken strips, 1-inch long ( 3/4 lb. uncooked )

1/4 cup butter or margarine

1 cup chopped sweet red pepper

1/2 cup sliced green onion

1/4 cup all-purpose flour

2 cups half-and-half or milk

1 3/4 cups (14 1/2-oz. can) chicken broth

1/3 cup dry sherry, milk or water

1/2 cup grated Parmesan cheese, divided

Directions:

Heat oven to 350 F. Cook pasta according to package directions for 7 minutes; drain. In 3-quart baking dish, stir together hot pasta and chicken. Meanwhile, in 4-quart saucepan over medium-high heat, melt butter; add red pepper and onion. Cook 5 minutes, stirring occasionally, or until red pepper is tender; reduce heat to medium. Stir in flour; cook 1 minute, stirring constantly. Stir in half-and-half, chicken broth and sherry. Cook, stirring frequently until mixture boils and thickens. Remove from heat; stir in 1/4 cup Parmesan cheese. Add salt to taste. Pour sauce over pasta mixture; sprinkle with remaining cheese. Bake 20 minutes or until hot and bubbly.

Recipe compliments of Ronzoni.

Please note that some ingredients and brands may not be available in every store.

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